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Homemade Baklava Cheesecake photo

Baklava Cheesecake

This Baklava Cheesecake is a heavenly blend of creamy cheesecake and crunchy baklava layers, topped with a sweet syrup!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Baklava Base:
  • 20 sheets phyllo dough
  • 1 cup pistachios finely chopped
  • 3/4 cup walnuts finely chopped
  • 4 1/2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup unsalted butter melted
For the Cheesecake Filling:
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 large eggs room temperature
For the Honey Syrup:
  • 1/2 cup granulated sugar (for syrup)
  • 1/3 cup water
  • 1/3 cup honey
  • Lemon juice (a few drops, optional)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Baking sheet
  • Pastry brush
  • Electric mixer

Method
 

Method:
  1. Step 1: Prepare the Phyllo Base - Preheat oven to 350°F (175°C). Grease springform pan with melted butter. Layer 10 sheets of phyllo, brushing each with butter.
  2. Step 2: Make the Nut Mixture - Combine pistachios, walnuts, 4 1/2 tablespoons sugar, and ground cinnamon in a bowl.
  3. Step 3: Add the Nut Layer - Sprinkle half of nut mixture over phyllo. Add another 5 sheets of phyllo on top, brushing each with melted butter.
  4. Step 4: Prepare the Cheesecake Filling - Beat cream cheese until smooth, then mix in 1 cup sugar, salt, vanilla, sour cream, lemon juice, and eggs one at a time.
  5. Step 5: Assemble the Cheesecake - Pour filling over phyllo layers, spreading evenly.
  6. Step 6: Finish with Phyllo Layers - Sprinkle remaining nut mixture on top. Add another 5 sheets of phyllo, brushing with butter.
  7. Step 7: Bake the Cheesecake - Bake for 50-60 minutes until set and lightly golden.
  8. Step 8: Make the Honey Syrup - Combine 1/2 cup sugar, water, honey, and lemon juice in a saucepan. Heat until sugar dissolves, then simmer for 10 minutes.
  9. Step 9: Cool and Serve - Let cheesecake cool for 30 minutes, drizzle syrup on top, refrigerate for at least 4 hours before serving.

Notes

  • Ensure cream cheese is at room temperature for easy mixing.
  • Don't skip cooling time; it helps the cheesecake set perfectly.
  • Store leftovers in an airtight container in the refrigerator.